Dinner ideas

Barbecued duck with caramelised fennel oranges

Tender slices of duck, sweet orange and fennel go together beautifully in this elegant dish.
barbecued duck with caramelised fennel oranges


Caramelised fennel oranges


1.First, make caramelised fennel oranges. Peel and thickly slice 3 of the oranges; place in heatproof bowl. Remove the rind from one of the remaining oranges with a zester. Squeeze the remaining orange; you will need ½ cup juice.
2.Combine sugar, seeds and the water in small saucepan; cook, stirring, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, until syrup starts to caramelise. Add rind, juice and liqueur to pan. Reduce heat, simmer, uncovered, about 5 minutes or until rind softens; remove from heat. Add vinegar; pour over oranges in bowl. Cool 10 minutes.
3.Season duck. Cook duck, skin-side down, on heated grill plate (or grill or barbecue) over high heat about 5 minutes or until skin is crisp. Turn duck, cook a further 5 minutes or until duck is almost cooked through. Transfer to plate; cover, stand 5 minutes.
4.Reserve fennel fronds. Slice fennel finely on V-slicer or mandoline. Combine fennel, fronds and radicchio leaves in medium bowl. Drizzle with 2 tablespoons orange syrup from caramelised fennel oranges then combined oil and vinegar; season to taste.
5.Serve duck and fennel salad with warm caramelised fennel oranges.

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